Pavés de Pommes de Terre au Citron et Thym : Un Accompagnement Gourmand
Author:naima VA
Ingredients
Pommes de terre – Use large, firm potatoes, ideally 3–4.
Crème liquide entière – Approximately 20 cl for a creamy texture.
Citron non traité – Zest only, to infuse a fresh citrus flavor.
Thym frais – 1–2 sprigs, finely chopped for aromatic depth.
Beurre mou – About 25 g, to enhance the richness.
Sel et poivre – For seasoning.
Ail – Optional, 1 clove to lightly flavor the oil for crisping.
Instructions
Preparation of Potatoes: Peel the potatoes and slice them thinly (about 2 mm thick). Using a mandoline helps ensure uniform slices.
Marinate the Potatoes: In a bowl, mix the cream with finely chopped thyme, lemon zest, salt, and pepper. Add the potato slices to coat them evenly with the mixture, allowing them to absorb the flavors.
Layering in the Pan: Line a baking pan with parchment paper. Layer the potato slices, adding small pieces of butter between layers. Repeat until all ingredients are used, finishing with butter on top.
Baking: Cover the pan with foil and bake at 180°C (350°F) for about 1 hour and 15 minutes. The potatoes should be tender when pierced with a knife.
Press and Cool: Remove the pan from the oven and allow it to cool under a weight, which compacts the layers. This step is crucial for slicing neat squares.
Final Searing: Slice the cooled potato block into squares or rectangles. In a hot pan with a little oil and optional garlic, sear each side until golden and crispy.
